Senegalese Paella
Ingredients
- Proteins:
- 500 g large shrimps or prawns (whole)
- 500 g squid (cut into rings)
- 300 g mussels (cleaned)
- 4–5 pieces of chicken (legs or drumsticks)
- The Base:
- 500 g long grain rice (parboiled or Basmati)
- 2 large onions (finely chopped)
- 3 cloves of garlic (minced)
- 1 red pepper and 1 green pepper (cut into strips)
- 2 large tomatoes (pureed)
- Seasonings:
- 1 teaspoon turmeric or saffron (for the characteristic yellow color)
- 1 teaspoon of smoked paprika
- Salt, black pepper and broth powder
- A handful of frozen peas
- Fresh parsley (chopped)
- Lemon wedges (for garnish)
- Cooking oil: 1/2 cup olive oil or vegetable oil.
Instructions
1. Sear the proteins
Heat the oil in a large, shallow frying pan (a paella pan is ideal). Brown the chicken until nicely browned and set aside. In the same oil, sauté the shrimp and squid for 3 to 5 minutes. Remove them and set aside to keep them tender.
2. Create the “Souss” (The base)
In the same fragrant oil, add the chopped onions and peppers. Saute until tender. Add the minced garlic, tomato puree, turmeric, paprika, salt, pepper and broth. Simmer for about 5 to 8 minutes until the oil begins to separate from the sauce.
3. Nacer the rice
Add the dry rice to the pan with the sauce. Stir well for 2 minutes to make sure each grain is coated with the oil and spices. This step is crucial for the texture.
4. Simmer
Add hot water (or chicken broth/shellfish stock). The ratio should be approximately 2 parts water to 1 part rice. Bring to a boil, then lower the heat. Arrange the browned chicken and peas on the rice.
5. Final steam
When the water is almost completely absorbed (after about 15 minutes), place the shrimp, mussels and squid on top. Cover tightly with aluminum foil or a lid and simmer over very low heat for another 10 to 12 minutes, until the rice is perfectly cooked and the mussels are open.
6. Service
Garnish with fresh parsley and lemon wedges. Serve the pan directly to the table so everyone can share